2026 Online Food Industry Management Degrees With Restaurant and Franchise Management Concentrations
Co-Founder and Chief Data Scientist
Choosing an online food industry management degree is really a decision about where you want to lead: restaurants, multi-unit franchises, foodservice operations, or broader hospitality businesses. The stakes are high because the National Restaurant Association projects U. S. restaurant and foodservice sales at about $1.5 trillion, creating demand for managers who understand labor, margins, safety, technology, and guest experience. This guide explains degree options, costs, admissions, curricula, accredited schools, salaries, certifications, and red flags so you can compare programs with clearer ROI expectations.
Key Things You Should Know
- Online food industry management programs usually combine business, hospitality, foodservice operations, safety, supply chain, and restaurant finance; true franchise-management concentrations are less common and are often embedded in entrepreneurship or multi-unit operations courses.
- BLS data show food service managers had a 2024 median annual wage of $65,310, while job growth is projected to be about as fast as average, so program value depends heavily on experience, location, employer type, and advancement into multi-unit roles.
- Students should verify regional accreditation, total per-credit cost, transfer-credit rules, hands-on requirements, and whether the curriculum includes current tools such as POS analytics, delivery platforms, labor scheduling, inventory systems, and food safety certification preparation.
What is an online food industry management degree with restaurant and franchise concentrations?
An online food industry management degree with restaurant and franchise concentrations is a business-focused program that prepares students to run foodservice operations. The degree may be housed in a business, hospitality, tourism, food systems, or professional studies department. At the bachelor's level, it usually leads to a Bachelor of Science, Bachelor of Arts, or Bachelor of Business Administration. At the graduate level, it may appear as hospitality management, food business, entrepreneurship, or an MBA concentration.
The core idea is practical management. Students learn how to control food and labor costs, supervise teams, comply with health codes, manage vendors, use restaurant technology, improve guest experience, and evaluate profit-and-loss statements. A restaurant management concentration focuses on single-site and multi-unit operations, while franchise management emphasizes brand standards, franchisee-franchisor relationships, site performance, growth strategy, and compliance with operating agreements.
These programs are a good fit for several types of learners: current restaurant supervisors who want a credential for promotion, culinary graduates moving into management, franchise employees preparing for district roles, entrepreneurs planning to open a food concept, and hospitality professionals who want stronger financial and operational training. They are not always the best fit for students who want to become chefs first; in that case, a culinary arts program plus later management coursework may be more appropriate.
Because many programs overlap with business administration, students comparing cost and flexibility may also want to review a cheap online business degree and then choose electives, certificates, or work experience in restaurant operations. That route can make sense when a student wants broader career mobility beyond foodservice.
The table below shows how common degree types differ. This matters because the right credential depends on whether you are seeking entry-level management, advancement, entrepreneurship, or a career pivot.
| Degree or credential | Typical level | Best fit | Common limitation |
| Associate degree in hospitality or restaurant management | Undergraduate | Students seeking assistant manager, shift lead, catering, or foodservice coordinator roles quickly | May not be enough for corporate, district, or bachelor's-preferred roles |
| Bachelor's in food industry, hospitality, or restaurant management | Undergraduate | Students who want stronger preparation for general manager, operations, purchasing, or franchise support roles | Requires more time and cost than a certificate or associate degree |
| Business degree with food, hospitality, or entrepreneurship electives | Undergraduate | Students who want restaurant knowledge but also want broader business flexibility | May include fewer specialized courses in food safety, menu management, and restaurant systems |
| Graduate certificate or master's concentration | Graduate | Experienced managers moving into corporate, franchise development, consulting, or ownership | Usually assumes prior professional experience and may not cover operational basics |
How do online food industry management programs compare to campus-based options?
Online and campus-based food industry management programs can lead to similar academic outcomes when they are offered by accredited institutions, but the learning experience is different. Online programs are usually designed for working adults, transfer students, military-affiliated students, and current hospitality employees who cannot relocate or attend daytime classes.
The biggest advantage of online study is flexibility. Restaurant and foodservice workers often have rotating schedules, evening shifts, and peak weekend hours, so asynchronous coursework can make degree completion more realistic. The trade-off is that students must be proactive about networking, internships, faculty contact, and hands-on learning.
The table below compares the main decision factors. Use it to determine whether convenience, in-person access, or experiential learning matters most for your situation.
| Factor | Online program | Campus-based program | Decision point |
| Schedule | Often asynchronous or partly asynchronous | Usually fixed class times | Online fits working managers; campus fits students who can attend regularly |
| Hands-on learning | May use local internships, workplace projects, simulations, or case studies | May offer teaching kitchens, campus dining labs, and local employer partnerships | Ask how the school replaces or supports in-person operational practice |
| Networking | Requires intentional participation in virtual events, alumni groups, and employer projects | Often easier through campus events and local hospitality recruiters | Online students should verify career services access before enrolling |
| Technology exposure | Often integrates digital collaboration, analytics, and remote project management | May provide on-site labs and hospitality systems access | Both can be strong if the curriculum includes current restaurant software and analytics |
| Cost structure | May reduce commuting and housing costs, but fees vary | May include campus fees, relocation, parking, or housing | Compare total cost, not just tuition |
Online learning is not automatically easier. Strong programs still require accounting, operations analysis, writing, teamwork, and applied projects. Students who learn best through face-to-face coaching or who want daily access to commercial kitchens may prefer campus programs. Students already working in restaurants may find online study more valuable because they can apply coursework immediately to scheduling, inventory, labor planning, guest service, and profit analysis.
Which accredited U.S. schools offer online food industry management and restaurant management degrees?
Several accredited U.S. schools offer online degrees that directly or indirectly prepare students for restaurant, foodservice, and franchise management. Program names change, and some are degree-completion options, so students should confirm current delivery format, concentration availability, tuition, and residency requirements with each school.
The programs below are examples of accredited options to investigate. They are not a ranking; they are a starting point for building a shortlist based on curriculum fit, cost, transfer policy, and career goals.
| School | Example online program | Relevant management focus | Accreditation to verify |
| Arizona State University Online | BA in Business with food industry management focus | Food industry operations, business fundamentals, supply chain, marketing, and management | Institutional accreditation through the Higher Learning Commission; business accreditation may also apply to specific programs |
| Florida International University Online | BS in Hospitality Management | Hospitality operations, food and beverage, revenue, service, and global hospitality business | Institutional accreditation through SACSCOC |
| University of Massachusetts Amherst | Online hospitality and tourism management bachelor's pathway | Hospitality operations, service management, lodging, foodservice, and business decision-making | Institutional accreditation through NECHE |
| East Carolina University | Online or degree-completion hospitality management options | Food and beverage management, conventions, lodging, and service operations depending on concentration | Institutional accreditation through SACSCOC |
| Fort Hays State University | Online tourism and hospitality management-related bachelor's options | Hospitality, tourism, customer service, management, and business operations | Institutional accreditation through the Higher Learning Commission |
| Johnson & Wales University College of Professional Studies | Online hospitality management and food business-related programs | Hospitality leadership, foodservice operations, entrepreneurship, and service management | Institutional accreditation through NECHE |
| American Public University | BA in Hospitality Management | Hospitality leadership, restaurant operations, event management, and service industry management | Institutional accreditation through the Higher Learning Commission |
| SUNY Delhi | Online hospitality management bachelor's completion options | Hospitality operations, foodservice, lodging, and applied management | Institutional accreditation through the Middle States Commission on Higher Education |
Students specifically looking for a "franchise management" concentration should search beyond program titles. Courses in entrepreneurship, franchise law, multi-unit operations, brand management, real estate site selection, and small business finance may be more important than whether the concentration label uses the word franchise.
What courses and concentrations are included in food industry, restaurant, and franchise management curricula?
Food industry, restaurant, and franchise management curricula usually blend business administration with hospitality-specific operations. A strong program should teach students how restaurants make money, why they fail, how managers control risk, and how technology now shapes ordering, staffing, delivery, inventory, and customer loyalty.
The table below summarizes common course areas and what they prepare students to do on the job. This is useful when comparing programs because two degrees with similar names may offer very different levels of restaurant-specific training.
| Course area | What students learn | Why it matters in restaurant or franchise management |
| Foodservice operations | Kitchen workflow, front-of-house coordination, service standards, production planning, and quality control | Managers must align speed, quality, guest satisfaction, and cost control during daily service |
| Restaurant accounting and finance | Profit-and-loss statements, prime cost, cash flow, budgeting, forecasting, and break-even analysis | Small margin changes can affect whether a location is profitable |
| Menu management and purchasing | Menu engineering, recipe costing, vendor selection, inventory control, and waste reduction | Food cost control is central to both independent restaurants and franchise units |
| Human resources and labor scheduling | Hiring, training, retention, labor law basics, scheduling, performance coaching, and workplace culture | Labor is one of the largest controllable costs and a major driver of guest experience |
| Food safety and sanitation | Hazard prevention, safe food handling, health inspections, allergen awareness, and manager-level safety standards | Many jurisdictions require certified food protection managers or similar credentials |
| Franchise and entrepreneurship courses | Franchise agreements, brand standards, royalties, territory, disclosure documents, growth planning, and owner-operator models | Franchise managers must balance local execution with system-wide rules and brand consistency |
| Technology and analytics | POS data, delivery platforms, customer relationship management, inventory software, dashboards, and labor analytics | Managers increasingly use data to forecast demand, reduce waste, and optimize staffing |
| Marketing and guest experience | Local store marketing, loyalty programs, service recovery, reviews, social media, and customer segmentation | Restaurant growth depends on repeat visits, reputation, and consistent service |
Students interested in food, wellness, and menu strategy should understand the difference between management and nutrition training. A restaurant management degree may discuss menu design and allergens, but an online nutrition degree is more appropriate for students who want advanced training in nutrition science, dietetics-adjacent roles, or health-focused food programming.
When reviewing curricula, look for applied assignments rather than only theory. Useful projects may include building a labor schedule, analyzing a restaurant P&L, costing a menu item, designing a franchise expansion plan, conducting a food safety audit, or using POS-style sales data to make staffing and inventory decisions.
What admission requirements and prior experience do these online programs typically expect?
Admission requirements vary by degree level, school, and transfer status. Online bachelor's programs usually expect a high school diploma or equivalent, transcripts, and sometimes a minimum GPA. Degree-completion programs may require prior college credits or an associate degree before students can enter upper-division hospitality or business coursework.
Prior restaurant experience is helpful but not always required. Students without experience can still enroll in many programs, but they should expect to build practical exposure through internships, part-time work, employer projects, or campus-approved field experience. For students already working in foodservice, experience can make coursework more meaningful and may strengthen applications for competitive programs.
Before applying, students should gather the documents and information schools commonly request. Doing this early helps avoid delays in transfer-credit evaluation and financial aid processing.
- Official high school and college transcripts, including military or vocational coursework when applicable
- Proof of English proficiency for applicants whose prior education was not in English
- Resume or work history if the program considers hospitality experience or awards credit for prior learning
- Personal statement or short essay explaining career goals, especially for competitive hospitality schools
- FAFSA information if the student plans to use federal financial aid at an eligible institution
- Transfer-credit syllabi or course descriptions when prior coursework may satisfy business, hospitality, or general education requirements
Graduate certificates and master's pathways may require a bachelor's degree, professional resume, statement of purpose, and sometimes prerequisite business courses. GMAT or GRE requirements are less common in many online professional programs than they used to be, but students should verify each school's current policy rather than assume test scores are waived.
One practical point: admissions acceptance does not always mean the program is the right fit. A student planning to become a franchise owner should look for entrepreneurship, finance, and legal coursework. A student aiming for corporate foodservice should prioritize operations analytics, procurement, safety systems, and internship access. A student seeking quick promotion from shift lead to assistant manager may benefit from a shorter certificate before committing to a full bachelor's degree.
How long do online food industry management degrees take, and what do they cost?
Program length depends mainly on degree level, transfer credits, enrollment intensity, and whether the school offers accelerated terms. A full bachelor's degree is typically planned around about four years of full-time study, while transfer students with an associate degree may finish in about two years if most credits apply. Part-time students often take longer, especially if they balance school with restaurant shifts or family responsibilities.
Costs vary widely, so students should compare total price rather than headline tuition. Published online undergraduate tuition examples at U.S. institutions commonly fall by the credit hour, and lower-cost public options may be far less expensive than private or out-of-state rates. The most important cost-control variable is transfer credit: every accepted prior course reduces the number of credits a student must pay to complete.
When schools publish tuition, expect to see charges like these rather than one universal price. Always confirm current rates, because online tuition and fees can change by term.
- Per-credit tuition, often charged separately from technology, distance learning, graduation, or course fees
- Flat-rate term tuition in some programs, which may favor students who can take heavier course loads
- Different tuition for in-state, out-of-state, military-affiliated, or partner-employer students
- Additional costs for textbooks, software, uniforms, certification exams, background checks, or internship requirements
The table below outlines common timelines and cost drivers. Use it to estimate which path matches your budget and how quickly you need the credential.
| Path | Typical time to complete | Main cost drivers | Best for |
| Certificate in restaurant, hospitality, or foodservice management | Several months to about one year | Number of courses, exam fees, and whether credits later transfer | Current employees seeking quick skill-building or promotion support |
| Associate degree | About two years full time | Community college tuition, transferability, books, and fees | Students seeking lower-cost entry into supervisory roles or a bachelor's transfer path |
| Bachelor's degree from first year | About four years full time | Per-credit tuition, general education requirements, fees, and living expenses if not fully remote | Students seeking broader management preparation and corporate mobility |
| Bachelor's degree completion | Often about two years full time after transfer | Accepted transfer credits, upper-division tuition, and pace | Associate degree holders and adults returning to finish a degree |
| Graduate certificate or master's concentration | About one to two years depending on load | Graduate tuition, employer reimbursement, and prerequisite courses | Experienced managers pursuing corporate, consulting, ownership, or district leadership roles |
To reduce cost, start with a transfer audit before enrolling, ask whether industry credentials count for credit, compare employer tuition assistance, and avoid taking courses that will not apply to your degree plan. Students who want a broader business credential at a lower price should compare hospitality-specific programs with a cheap online business degree that allows foodservice-focused electives or internships.
What careers can graduates pursue in restaurant, foodservice, and franchise management?
Graduates can pursue roles across restaurants, hotels, contract foodservice, campus dining, healthcare foodservice, corporate dining, convenience retail food programs, catering, entertainment venues, and franchise systems. Actual outcomes depend on work experience, location, employer size, and whether the graduate has managed people, budgets, safety procedures, and customer-facing operations before finishing the degree.
Restaurant and franchise careers often progress through responsibility rather than title alone. A person may begin as a shift supervisor, become an assistant manager, move into general management, and then advance to multi-unit or corporate operations if they can show consistent performance across sales, labor, food cost, guest ratings, employee retention, and compliance.
The table below summarizes common career paths and what employers typically expect. It can help students match coursework and experience to a realistic target role.
| Role | Typical responsibilities | Degree value | Experience usually needed |
| Restaurant assistant manager | Shift supervision, opening and closing, staff coaching, guest service, inventory support, and cash handling | Helps build business, HR, and operations knowledge | Restaurant or customer-service experience is often important |
| Restaurant general manager | Full location performance, labor control, food cost, hiring, training, local marketing, safety, and P&L results | Useful for finance, leadership, analytics, and strategic decision-making | Several years of progressive restaurant experience are commonly expected |
| Franchise operations manager | Supporting franchisees, monitoring brand standards, reviewing unit performance, training operators, and helping improve execution | Strong fit when coursework includes franchising, finance, analytics, and multi-unit operations | Prior multi-unit, brand, or general manager experience is often preferred |
| Food and beverage manager | Managing dining outlets, bars, banquets, purchasing, staffing, and service standards in hotels or venues | Hospitality and foodservice coursework is directly relevant | Foodservice, beverage, or hospitality experience is commonly valued |
| Catering or event foodservice manager | Planning menus, staffing events, coordinating production, managing clients, and controlling costs | Useful when combined with event, logistics, and customer relationship coursework | Event operations or banquet experience can be important |
| Foodservice director | Overseeing institutional dining in schools, healthcare, corporate campuses, or senior living settings | Relevant for leadership, compliance, procurement, and budgeting | Employers may prefer experience in regulated or high-volume foodservice |
| Restaurant owner or franchisee | Financing, site selection, staffing, compliance, marketing, vendor management, and profitability | Helpful for planning and risk awareness, but does not replace capital, experience, or legal advice | Operational experience and strong financial preparation are critical |
Some students discover that they enjoy operations but not the late nights, weekend schedules, or high-pressure service environment of restaurants. If you prefer regulated facility administration, budgeting, and leadership in care settings, a masters degree in healthcare management may be a better long-term comparison point than a restaurant-focused credential.
Technology is changing these careers. Managers increasingly work with kiosks, mobile ordering, delivery marketplaces, inventory platforms, labor forecasting tools, customer review analytics, and AI-assisted scheduling. A degree that ignores restaurant technology may leave students underprepared for corporate and multi-unit roles where data-driven decisions are now routine.
What salary ranges and job growth can food service and franchise managers expect?
Salary in restaurant, foodservice, and franchise management varies by market, concept, company size, bonus eligibility, schedule, and responsibility level. A manager running a single quick-service location will usually have a different pay structure from a district manager overseeing several franchise units or a corporate operations leader responsible for regional performance.
The clearest national benchmark is the BLS food service manager occupation. BLS data show a 2024 median annual wage of $65,310 for food service managers. This is a midpoint, not a promise; compensation can be lower in smaller operations and higher in large, high-volume, multi-unit, or corporate environments, especially where bonuses are tied to profit, sales, guest metrics, or labor targets.
The table below explains how to interpret salary expectations by role level. It avoids treating one national median as if it applied equally to every restaurant or franchise employer.
| Career stage | Common titles | Salary context | What can raise earning potential |
| Entry to early management | Shift supervisor, assistant manager, foodservice supervisor | Often below general manager pay and may be hourly or salary depending on employer and duties | Reliable shift performance, safety knowledge, labor control, guest recovery, and internal promotion |
| Mid-level management | Restaurant general manager, food and beverage manager, catering manager | Often closest to the BLS food service manager benchmark, though location and unit volume matter | P&L ownership, employee retention, food cost control, sales growth, and strong inspection results |
| Advanced operations | District manager, franchise operations manager, area manager, director of foodservice | Can exceed single-unit management pay when responsibility expands across locations or departments | Multi-unit results, analytics, leadership depth, brand compliance, and strategic planning |
| Ownership or franchisee path | Independent owner, operator, franchisee, managing partner | Income is business-dependent and can be volatile because owners absorb risk, debt, royalties, rent, and operating costs | Capital planning, location selection, cost control, experienced teams, and disciplined growth |
Job growth should also be interpreted carefully. The BLS projects food service manager employment to grow about as fast as average over the 2024 to 2034 period, which suggests ongoing replacement and expansion demand but not automatic advancement. The strongest candidates are likely to be those who pair experience with financial literacy, people leadership, safety compliance, and fluency in restaurant technology.
Are there licensing, food safety, or certification requirements for food industry management roles?
Restaurant and food industry managers do not usually need a state professional license in the way nurses, accountants, or attorneys do. However, many roles require food safety, alcohol service, allergen, or local health-department credentials. Requirements vary by state, county, city, employer, and job responsibility, so students should check the rules where they plan to work.
The most common requirement is a food protection or food manager certification. Many jurisdictions require at least one certified food protection manager on site, and employers may prefer managers who already hold an ANSI-accredited food safety credential. ServSafe Manager is widely recognized, but it is not the only option, and local authorities decide what they accept.
Students should understand the main credential categories before choosing electives or paying for exam preparation. The list below covers common requirements and when they matter.
- Food protection manager certification: Often required for managers responsible for safe food handling, inspections, temperature control, sanitation, and hazard prevention
- Food handler card or certificate: Common for employees who prepare, serve, or handle food, sometimes required before or soon after employment
- Alcohol server or responsible beverage service training: Required in many jurisdictions for managers or staff involved in alcohol sales
- Allergen training: Required in some states or cities and useful for managers responsible for menu communication and guest safety
- HACCP or specialized safety training: Valuable in high-volume production, commissary, institutional, catering, or prepared-food operations
- Franchise compliance training: Typically required by franchisors rather than licensing boards and may cover brand standards, operating systems, reporting, and quality audits
Franchise ownership also involves legal and financial obligations that are not the same as a professional license. Prospective franchisees must review franchise disclosure documents, royalties, marketing fees, territory restrictions, renewal terms, and operating requirements. A degree can help you understand the business model, but it should not replace legal counsel, accounting advice, or due diligence before signing a franchise agreement.
Students drawn to compliance, digital records, privacy, and regulated operations but not day-to-day restaurant work may want to compare this path with a health information technology degree. That alternative is more aligned with healthcare data, coding, compliance, and information systems than foodservice operations.
How can students evaluate and choose a reputable online food industry management program?
A reputable online food industry management program should be accredited, transparent about cost, realistic about career outcomes, and specific about how students gain applied management skills. Do not choose a program solely because the title sounds perfect; course content, transfer policy, internship support, employer connections, and total cost matter more than marketing language.
Start with accreditation. For U.S. colleges, institutional accreditation from a recognized accreditor is essential for federal financial aid eligibility, transferability, and employer confidence. Programmatic accreditation can be a plus for business or hospitality programs, but it is not always required. Students should verify accreditation directly through the school and recognized accreditation databases before applying.
Use the following steps to compare programs in a practical way. This sequence helps you move from broad interest to a defensible enrollment decision.
- Confirm institutional accreditation and state authorization for online students in your state.
- Request a written transfer-credit evaluation before committing, especially if you have community college, military, culinary, or prior business credits.
- Compare the curriculum against your target role: restaurant general manager, franchise operator, foodservice director, corporate operations, or owner.
- Ask how the program teaches applied skills such as P&L analysis, labor scheduling, inventory control, food safety, POS analytics, and franchise operations.
- Calculate total cost, including tuition, fees, textbooks, software, certification exams, and any required travel or internship expenses.
- Review career services for online students, including internship help, alumni access, resume support, employer events, and hospitality job boards.
- Ask about faculty experience in restaurants, hospitality, franchising, foodservice consulting, supply chain, or corporate operations.
- Check whether the school publishes completion, retention, or career-outcome information, and be cautious if staff make salary promises.
Watch for red flags. These include unclear accreditation, pressure to enroll immediately, vague course descriptions, no transfer estimate before enrollment, limited instructor access, no explanation of hands-on learning, or claims that the degree alone will make you a franchise owner or corporate executive. Restaurant leadership depends heavily on experience, judgment, financial discipline, and people management.
The best choice depends on your current position. A shift leader may need an affordable bachelor's completion program with strong transfer credit. A general manager may benefit more from a graduate certificate in analytics, franchising, or entrepreneurship. A future owner should prioritize finance, legal awareness, operations, and mentorship. A student uncertain about restaurants may be better served by a broader business or hospitality program that keeps multiple career paths open.
Other Things You Should Know About Food Industry Management
It can be worth it if you want to move beyond hourly or shift-level work into general management, multi-unit operations, corporate foodservice, or franchise support. The value is strongest when the program is accredited, affordable, transfer-friendly, and paired with real restaurant or hospitality experience.
Not always. Many online bachelor's programs accept students without restaurant experience, but practical exposure is important for career readiness. If you are new to the field, look for internships, part-time foodservice work, employer projects, or programs with applied operations assignments.
Dedicated franchise management degrees are relatively uncommon. Many students study hospitality, food industry management, business, or entrepreneurship and then choose courses in franchising, multi-unit operations, brand management, business law, and small business finance.
A degree can help you understand operations, finance, staffing, safety, and marketing, but ownership also requires capital, risk tolerance, legal review, market research, and hands-on experience. It is better to view the degree as preparation, not a shortcut to ownership.
References
- Answering 8 Common Questions About Grad School Requirements https://www.umassglobal.edu/blog-news/answering-8-common-questions-grad-school-requirements
- Food Business Management https://www.ciachef.edu/cia-new-york-food-business-management-bachelors-degree-program/
- How to choose a culinary and restaurant management course? https://insights.ehl.edu/choosing-culinary-and-restaurant-management-course
- Online Restaurant & Culinary Management | Institute of Culinary Education https://www.ice.edu/online-programs/restaurant-culinary-management
- New Hampshire Food Safety Programs & Requirements https://myfoodservicelicense.com/pages/new-hampshire
- Online Bachelor′s in Hospitality Management (BBA) https://www.monroeu.edu/student-life/online-experience/online-bachelors-hospitality-management-bba
- Food Manager Certification Program https://www.boston.gov/departments/inspectional-services/food-manager-certification-program
- Beyond the Restaurant: Career Opportunities for Restaurant Managers - International Culinary Studio https://www.internationalculinarystudio.com/beyond-the-restaurant-career-opportunities-for-restaurant-managers/
- 15 Best Online Bachelor's in Hospitality Management Programs https://www.onlinecolleges.net/rankings/best-online-bachelors-hospitality-management-degree-programs/
- Food Industry Management https://www.niagara.edu/programs/food-industry-management/